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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Heat olive oil in a Dutch oven or heavy pot over medium heat; cook prosciutto until edges begin to curl and fat is rendered, 2 to 3 minutes. Add shallot and cook until fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and cook for 30 seconds. | 2. Cook and stir rice into prosciutto mixture, stirring continually, until rice is translucent around edges, 1 to 2 minutes. Pour red wine into rice mixture; cook, stirring every 30 seconds, until wine is absorbed, about 5 minutes. Stir 1 cup broth into rice mixture, cooking and stirring until broth is almost completely absorbed, 3 to 5 minutes. Continue adding 1 cup broth at a time, stirring constantly, until rice is tender, 15 to 20 minutes. | 3. Mix arugula, Parmesan cheese, thyme, and black pepper into rice mixture; cook and stir until cheese is melted, 2 to 3 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
prosciutto	1 1/2	ounces		37.825	0.0	8.415	0.2125
shallot	1		minced	-	-	-	-
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
chanterelle mushroom	2		sliced	41.04	7.4088	1.6092	0.5724
arborio rice	1	cup		37.825	0.0	8.415	0.2125
red wine	1	cup		-	-	-	-
beef stock	3	cups	divided	514.08	56.0196	18.9756	24.2676
arugula	1/2	cup		2.5	0.365	0.258	0.066
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
black pepper	to taste		ground	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.